Description
Lemon Zucchini Bread is a deliciously moist and fluffy loaf that brings together the refreshing flavors of garden-fresh zucchini and tangy lemon. This delightful treat is perfect for any occasion, whether as a snack, brunch item, or dessert. The vibrant lemon zest and juice elevate the taste, making it a standout choice for your next baking adventure. Enjoy it plain or with a sweet lemon glaze for an extra special twist.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup buttermilk
- Zest and juice of 1 lemon
- 1 cup shredded zucchini
Instructions
- Preheat your oven to 350°F and prepare mini loaf pans with cooking spray.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Beat eggs in a large bowl until frothy, then add sugar and oil, mixing until combined.
- Stir in buttermilk, lemon zest, and juice until just mixed.
- Gradually incorporate dry ingredients and zucchini into the wet mixture until no dry flour remains.
- Divide batter into prepared pans and bake mini loaves for 30-34 minutes or a large loaf for 45-50 minutes until a toothpick comes out clean.
- Cool in pans for 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 158
- Sugar: 14g
- Sodium: 116mg
- Fat: 7g
- Saturated Fat: 0.6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 32mg